What you’ll need
- 1.2kg seedless watermelon
- 1 tsp fresh turmeric, grated
- 1 small knob of fresh ginger, grated
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tbsp raw honey
- 1 red chilli
- 1 garlic clove
- 2 tbsp coconut oil
- 12 curry leaves
- 1 tsp cumin seeds
- 1/2 tsp black mustard seeds
- 2 kaffir lime leaves, finely sliced
- sea salt and cracked black pepper, to taste
- lime wedges, to serve
Take rind off the watermelon. Cut the watermelon flesh into 3cm pieces, reserving the offcuts. Put watermelon offcuts (approx. 200–300g) into a blender with turmeric, ginger, coriander, cumin, honey, chilli and garlic. Blend until smooth.
In a wok or pan heat the coconut oil and fry the curry leaves, whole cumin seeds and mustard seeds until they pop – it will not take long. Add watermelon puree and kaffir lime leaves. Bring the mix to the boil then simmer for 5 minutes. Add diced watermelon to the pan and warm through tossing carefully for another 3 minutes. Adjust seasoning.
Serve warm or refrigerate in a sealed container overnight. Serve with lime wedges and fresh herbs.
NOTE: This curry goes beautifully with grilled prawns.
Watermelon is an excellent source of vitamin C and a very low GI fruit, which means it helps keep blood sugar levels balanced.
Recipe extracted from Gwinganna Lifestyle Retreat’s recipe book “A Taste of Gwinganna” which can be purchased here.